Southwestern Vegan Quinoa 1 ½ cup quinoa (uncooked) 1 can pink beans 1 can black beans 1 cup frozen corn 1 can diced tomatoes 1 clove garlic 1 white onion 3 zucchinis ¾ cups baby carrots Spices: cumin, parsley, chili powder, cayenne pepper, onion powder, garlic powder, salt, pepper, cinnamon. Cook Quinoa per package instructions and then set aside. Dice zucchini and onions. Slice the baby carrots thinly so they cook quickly. Mince garlic. Drizzle olive oil in pan and sauté veggies over med-high heat. Add 1tsp. cumin, 1 tsp. parsley, 1 tbsp. chili powder, ½ tbsp. cayenne pepper, a pinch of cinnamon, salt, and pepper (to taste.) Cook until onions are translucent and squash is somewhat soft. This should take about 10 to 15 minutes. Place cooked veggies in a bowl to the side. Rinse cans of beans under water and strain. Using the same empty pan pour in beans, corn, and tomatoes. Add 1tsp. cumin, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tbsp. chili powder, and 1 tsp. cayenne pepper. Put over med-high heat and let simmer for 10 minutes. Once it has heated through cut off the heat and prepare to assemble the dish! Place ¾ cup quinoa in individual serving bowl. Top with sautéd veggies and then ladle chili mixture on top. Voila! Add slice avocado for garnish if you so desire.
Posted on: Thu, 06 Jun 2013 21:29:12 +0000
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